MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Stew
Categories: Poultry, Vegetables, Potatoes, Dairy, Herbs
Yield: 4 Servings
2 tb Butter
2 tb Olive oil
1 md Onion (6 oz); diced
2 md Carrots (5 oz);
- peeled, diced
3 Celery ribs (3 oz); diced
4 cl Garlic; minced
1/2 ts Sweet paprika
Salt & black
3 tb A-P flour
4 c Chicken broth
1 tb Apple cider vinegar
1 1/2 lb Chicken thighs;
- boned, skinned
1 lb Baby potatoes; in quarters
1 c Green beans (4 oz);
- 1" pieces
1/2 c Heavy cream
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Dried oregano
Fresh parsley; for serving
Lemon wedges; for serving
Heat a large pot or Dutch oven on medium. Add butter, olive oil,
onion, carrots, celery, garlic, paprika, and a big pinch of salt,
and cook, stirring frequently, until onion is translucent, 5 to
7 minutes.
Add flour and stir for 1 minute. Add chicken broth and vinegar and
stir until flour is incorporated.
Add chicken thighs, potatoes, green beans, heavy cream, sage,
thyme, oregano, and 1 ts salt and black pepper. Bring the stew to a
gentle boil on medium-high and then reduce heat to maintain a
simmer. Simmer, with the lid partially covering the pot, until the
chicken is cooked through, about 20 minutes.
Transfer the chicken to a plate. Completely cover the pot with the
lid and let the vegetables cook for 5 to 10 minutes, until desired
doneness. Meanwhile, shred the chicken into bite-size pieces with
two forks, then return the chicken to the pot. Season to taste with
more salt and pepper. Serve warm, garnished with parsley, with
lemon wedges on the side if desired.
The stew can be frozen for up to 3 months, then defrosted for easy
reheating.
Recipe by Dan Pelosi
Recipe FROM:
https://cooking.nytimes.com
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